June 26, 2011

Almost Mojito Bread

While I was up tending the smoking pork butt recently, I baked some bread, made some mozzarella, and made this bread.

It’s kind of cake more than bread, but since it was baked in a loaf pan, I guess that allows the “bread” designation.

My recipe is based on a lemon bread recipe I found in the King Arthur Flour 200th Anniversary Cookbook. I made a few changes, and next time I make it I have a few other changes to make as well.

But here’s what I did this first time around:

First, I zested and then juiced two limes.

And (in the dark, with only the flashlight’s narrow beam…) I picked mint. I’d use more next time.

I chopped up the mint and mixed that and the lime zest with some sugar.

I whipped the sugar mixture with softened butter, and added the lime juice and a couple of eggs. Then I mixed in a mixture of flour, baking powder and salt, alternating with a cup of milk.

The batter went into a buttered loaf pan and into the oven for about an hour at 350F.

It smelled SO good!

And, the final step, I poked little holes in the top of the cake/bread and poured a mixture of lime juice and confectioner's sugar over the top. (Before I took the loaf out of the pan.) Then the cake cooled in the pan (and soaked up the syrup) for another hour.

The resulting bread/cake was so moist and so flavorful – I should have made two.

This one didn’t last very long.

Next time around I will add more mint, and I’m thinking the syrup should be a blend of mint, lime juice, sugar, and rum. Just to make it a FULL Mojito loaf, and not just an “almost.”

Combine zest, mint, and sugar in a bowl and rub with your fingertips to release oils in the lime zest and mint leaves.

Combine flour, baking powder and salt. Set aside.

Place sugar mixture in the bowl of a stand mixer and whip with the butter until fluffy.

Add 1/4 cup lime juice, followed by eggs. Beat until smooth.

Alternating between the flour mixture and the milk, blend these into the mixture in the bowl. Pour the batter into the loaf pan, place on a middle rack in the oven and bake for about an hour, or until a toothpick inserted in the center comes out clean.

While the loaf is baking, combine the syrup ingredients until sugar is completely dissolved.

When the loaf comes out of the oven, poke holes all over the top with a thin knife or a cake tester (or a toothpick), and then pour the syrup evenly over the top.

Let the loaf cool – in the pan – for an hour before removing from pan. Serve immediately, or wrap well and refrigerate for a day to allow the flavor and texture to further develop.

That waiting thing may be rather difficult to do. Just letting you know.